Neapolitan Easter Meat And Cheese Ring



140 g (5 ounces) of butter, more to grease the pan and sprinkle the dough

1 pack (1/4 ounce or 7 g) of active dry yeast

1 cup (240 ml) warm water, divided and more as needed

1/2 teaspoon of sugar

4 cups (496 g) of all-purpose flour or 00

2 teaspoons of salt

1 teaspoon thick black pepper 


1/2 cup (50 g) of grated Pecorino Romano chees

1/2 cup (50 g) of grated Parmigiano Reggiano cheese

4 ounces (115 g) of mortadella or ham, cut into cubes 1/2 inch (13 mm)

Genoa Salami 4 oz (115 g), cut into 13 mm (1/2 inch) cubes

4 oz (115 g) bacon, cut into cubes 13 mm (1/2 inch)

Provolone semi-cooked cheese of 4 oz (115 g), cut into cubes of 13 mm (1/2 in)

Black pepper, to taste.


5 large eggs, washed and dried, divided

1 Firstly to prepare dough: Cover a 10-inch (10-inch) soft bottom plate with a little lard and set aside.

2 Secondly in a small bowl, combine the yeast with 1/2 cup (120 ml) of warm water and sugar. Let stand until the surface is foamy (which means that the yeast is active).

3 On a work surface, place the flour and form a well in the center. Otherwise, prepare the dough in a standing mixer with the dough hook attachment. Add the yeast mixture, 140 g (5 oz.) Butter, salt and pepper. Gradually add the ingredients to the flour.

4 Add remaining 1/2 cup (120 ml) warm water and mix until you have a smooth dough ball. If the dough looks dry, add 1 tablespoon (15 ml) of water at a time, until the dough is ready. Knead until the dough is smooth and elastic.

5 Pinch a ball of dough (about the size of a tennis ball) and save it for later. With a rolling pin, roll the remaining dough into a rectangle of 14 × 18 inches (36 × 46 cm). Sprinkle with butter paste.

6 To make the filling: Sprinkle the surface of the dough with the grated cheese. Top with mortadella, salami, bacon and provolone at the end. Sprinkle with a little pepper. Starting with the longest side near you, roll the dough (Jellyroll style) making sure it fits well to the ends.

Also place it in the prepared pan, folding the ends to form a circle. Place small stems of lard on top of the bread. Cover with plastic wrap and let it grow in a warm environment for 2 to 3 hours, until the bread rises and bends.

7 Preheat the oven to 375°F (190°C).

8 Finally to make the filling: Place 4 eggs in their shells at random on top of the dough, pressing gently until they are halfway. Divide the reserved piece of dough into 8 equal pieces. Roll each piece on long strings of 10 cm (4 in). Use 2 pieces to make a cross on each egg, sticking the eggs to the top of the dough.


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